Ginger Thukku : Method 1.

Ingredients:

Fresh Ginger 50 g

channa dal 1 tb spoon

red chilly 1 or 2

coriander seeds 2 tb spoon

tamarind one lemon sized

salt to taste

Gingelly oil 100 ml

asafoetida one pinch

regular cooking oil 2 spoon

mustard 1 t.spoon

fenu greek 1t.spoon

little jaggery

seasoning :

mustard

fenugreek

curry leaves

Method:

1. roast dal, coriander seeds ,red chilly in little oil. Make a dry roast of mustard and fenugreek separately till it splitters.and powder all the roasted ingredients.

2. clean and remove the skin in ginger and make it a paste.

3. make tamarind to thick extract.

4. season the given ingredients in a thick pan and to that add tamarind extract ,when it boils ,add ginger paste and then ground powder ,salt, asafoetida ,jaggery, add gingelly oil to that.and allow it to become thick paste like consistency. kindle the paste with out leaving hands .otherwise it will deposit.

Note : gingelly oil is the natural preservative. you can store it in air tight container to 1 week.

It is very good for digestion.

Method 2

Ingredients :

Fresh ginger 50 g

Tamarind one lemon size

Salt to taste

Asafoetida a pinch

Gingelly oil 100ml

Jaggery ---little.

Method:

1. clean and peel the skin of ginger and make it a paste.

2. Make a thick tamarind extract .

3. In a pan season the ingredients as in method 1. add tamarind to that ,when it boils add ginger paste, salt, jaggery, asafoetida, gingely oil and make it to thick consistency. Store it in a air tight container.

Ingredients:
15 – 20 fresh tender leaves of spinach
2 medium sized white onions
2 – 3 green chilies, cut in to 4 pieces each.
1 tsp oil
¼ tsp mustard seeds
¼ tsp hing / asafetida
¼ tsp turmeric
2 tbsp peanut powder
Juice of half a lemon (small size)
Salt and sugar to taste

How To Make:
Clean the spinach leaves thoroughly. Finely chop spinach and onions. In a pan, heat the oil. When the oil is fairly hot, add the mustard seeds, asafetida and turmeric. Mix with spinach and onion. Then add ground nut powder, salt and sugar. Squeeze the lemon juice on to the mixture. Mix well and serve with roti/ chapati.


 

Doodhi Peel chutney

Ingredients

Peels of one small doodhi
1/2 green mango, peeled and diced
( if green mango is unavailable substitute it with 1tsp tamarind paste)
3-4 green chillies or jalepeno peppers
2 tbsp sesame seeds
2 tbsp roasted peanuts(groundnuts) powder
2 tbsp flax seed powder
1 tsp salt
1 tbspoon oil
1 dry red chilli
1/2 tsp mustard seeds
1 pinch aesophotida (optional)

In a pan add one cup water to the doodhi peels.  Cover with a lid and cook until the peels are tender.  Add more water if needed.
In a chutney pot add the peels, diced green mango, green chillies, sesame seeds, roasted peanuts powder, flax seeds powder and salt.
Blend it in a chutney pot. I use Kitchen Aid coffee grinder.
In a small pan heat the oil. To the heated oil add red dry chilli, mustard seeds and aesophotida. Pour this oil mixture on the chutney.

The Red Devil Mirchi Thetcha

Ingredients

12-15 red chillies (red Thai chillies) chopped
1/2    green mango, peeled and diced
 (if green mango is unavailable substitute with juice of 1 lime)
1tsp cumin seeds
4 garlic cloves (optional)
1 tsp salt
1 tbspoon olive oil (or peanut oil or any oil)

Add the chopped red chillies, diced green mango, cumin seeds and salt in a chutney grinder.
I use Kitchen Aid's coffee grinder. Add the oil as you grind the mixture.
If you are substituting lime juice for the green mango, add it in the end.
If you like garlic add garlic while grinding the rest of the mixture.

This mirchi Thetcha is very popular in Western Maharashtra.
Eat it with Mooli Parantha or Pesarattu